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CommentsAsk Mr. Foodie (02-28-07)
Clearing up the salmon confusion.
By Gregory Holman
A. Here are five easy tips:
- Fresh wild Pacific salmon is best. Do NOT buy if it smells fishy.
- Dillon’s cheap frozen salmon, which comes in vacuum-sealed packets, is pretty good. Just put the packet in the refrigerator to thaw up to five days ahead.
- If you like salmon cooked all the way through (it’s generally safe for people in good health to eat it rare or medium-rare), bake it at 400ºF for 20 to 25 minutes.
- Search “baked salmon” on foodnetwork.com for recipes. I like it on a bed of fresh spinach with goat cheese and fresh or dried green herbs.
- Salt and pepper your salmon before cooking. Always salt and pepper anything before cooking.
